i have a recipe that I use for venison but would like to try it with duck. Problem is, I'm in AZ and don't have any duck. Anyone with some leftover frozen breasts looking for something new, if you try this let me now how it turns out so I can add it to my repetoire (or not) when I get home.

Cook 1 lb bacon crispy in iron skilletRemove, drain bacon, and crumbleEmpty pan and save grease, but DO NOT clean panReduce heat to low, add 1 heaping teaspoon of minced garlic and 1 lb washed spinach. Stir often so spinach doesn't get bitterWilt spinach and add to bowl with crushed baconHere I usually 2 lbs of almost shaved venison (smaller than bite size, twice as big as crumbled bacon) Don't know how much duck.Brown QUICKLY- only 1-2 minutes. Like a stir fry. Remove and add to bowl with bacon and spinach.Should have a mess of a pan by now. If spinach leached out too much, add about 1/4 inch of bacon grease.Add very little flour, dash of olive oil, and white wine. Scrape bottom and reduce by half, tasting. Might need more wine to taste. DO NOT add salt, even if it tastes like you need it. The bacon added in next step will take care of this

swampbilly 1980 wrote:Assateague, I just tried it!...the Guinea Pig was great fixed this way I just hope my daughter don't take it so hard that I ate her rodent Oh! you want to know how DUCKS would taste

This sounds like a great recipe! If I had some more ducks in the freezer, I'd try it

There's something wrong with you, Swamp!

WOLVERINES

Give a man a fish and he eats for a day. Let a man vote to give himself a fish and he eats until society collapses.